In a bowl whisk together mayonnaise, chili sauce, scallion, parsley, bell pepper, lemon juice, horseradish, Worcestershire, salt and pepper to taste. Fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled.

Transfer the crab salad to a platter lined with the greens and serve with the cucumber slices and bread. Makes about 4 cups. - Gourmet